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Cream of Mushroom Soup

Posted on 2012-10-04
Cream of Mushroom Soup

Winter is the soup season and I am a huge fan of homemade soups. Make this tasty Cream of Mushroom Soup for your next gathering, everyone will love it!

Yield: Serves 3-4

  • 500 g white mushrooms, cleaned and quartered
  • 3 garlic cloves, finely chopped
  • 1/2 tablespoon chopped fresh thyme
  • 1 1/2 cups chicken broth or vegetable broth
  • 1 tablespoon Worcestershire sauce
  • 2 cups heavy cream 35%
  • 1 1/2 tablespoons flour
  • 1/3 cup cold milk
  • 1 tablespoon unsalted butter
  • 1 tablespoon canola oil
  • 1 bay leaf
  • salt & pepper to taste

In a food processor, coarsely chop the mushrooms.

Cream of Mushroom Soup

Heat oil and butter in a small pot over medium heat. Add the garlic and lightly saute, about 1 minute. Add mushrooms, thyme and Worcestershire sauce, saute uncovered until the liquid that is released from the mushrooms disappears, about 10-15 minutes.

Cream of Mushroom Soup

Add the chicken broth (or vegetable broth), bay leaf, salt and pepper and bring to a boil. Reduce heat to medium-low and simmer covered for 20 minutes, stirring occasionally.

Dissolve the flour in cold milk and add to the soup. Simmer for 10-13 minutes. Add the heavy cream and stir. Taste and adjust seasoning. Sprinkle with parsley and serve.

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Cream of Mushroom Soup
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